Tuesday, July 27, 2010

A Trilogy of Tomatoes

And a fox! All wanted to live "happily ever after." Especially the Fox who would be granted a goose to eat ... that is as soon as the geese finished their bedtime story....

... which the geese never did... in fact they are still telling that bedtime story. So the geese and in the end - all of the villagers lived "happily ever after."

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The tomatoes in the garden were my happily ever after. Twelve-hour days left me as a food metaphor. I was either "toast" or a "wet noodle." So I devised dinners based on tomatoes.

Tomatoes can break evil enchantment. After all, they are known as the Pomme D'Amour (love-apple) in France. As for me, I could dine on tomato topping for bruschetta all summer.

Four tomatoes, a fistful of chopped basil (all right - 1/2-3/4 cup), 2 minced shallots, 4 minced garlic cloves, a little bit of Italian parsley, a drop of vinegar and a swish of olive oil. Maybe salt and pepper.

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Perched on lightly toasted Italian bread - magically turned into crostini by the rubbing of a cut garlic clove and brushed lightly with olive oil. Toasted at 350 degrees F for only 10-12 minutes - so the crostini is not hard as a rock and dinner is served.

Put it on fresh mozzarella. I had more than one.

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A non-authentic panzanella salad was summer magic on a plate. Chopped tomatoes, torn stale bread that was brushed with olive oil and a little minced garlic and just thrown under the broiler for a few minutes. Add to that a few thinly-sliced red onions soaked in vinegar for fifteen minutes. Toss all with basil and Italian parsley and have a summer feast. Drizzle with a good balsamic. Luckily I had the Saporoso Balsamic from the House of Modena sent to me from Gera at Sweets Foods. Perfect!
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Bread and Tomaotes - a title for a play?

When the tomatoes are vine-ripened, just-picked - there's no need to fuss. Let the tomatoes do the talking. Don't dress too much. The tomatoes are center stage.

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And I knew the show weekend would end in "happily ever after" when I sat down to these tomato stacks from Sommer Collier's A Spicy Perspective blog.

Softened goat cheese mixed with herbs (I used a lot of thyme) and drizzled with a good balsamic and stacked.
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This may be as good as it gets.

Or maybe not. Maybe three is better. And so I now dwell happily ever after in the Village of White Bear Lake. And in case I didn't make my self clear - as for those long days with the 42 young performers. I had the time of my life.

Hi there! Thanks for stopping by foodalution today.You are not far from hickory nuts in Minnesota...we have lots here in Wisconsin. Do you guys have a market? Okay - my husband's mother is Sicilian and when pasta is cooked.... they toss it with olive oil, garlic, oregano (i think) and bread crumbs. I noticed the bread crumbs in your salad above. I love that addition! It adds something, texture, taste - yumminess. foodie love from neighbor to the east!

So glad to have the privilege of eating fresh ripe garden tomatoes almost all year long, I love tomatoes...mostly just with garlic and olive oil and fresh crusty bread...yours looks great heaven on a plate for me...can make it a whole meal!

You sound full of joy, Claudia! My meals have been based around tomatoes, basil, zucchini and cucumbers from the garden too. They along with the fact that my granddaughter is in Ireland has made me think of you often this week! Happy cooking and writing!

Congrats on another wonderful play, Claudia! I'm sure you have fun with them. Btw, the tomato recipe sounds simply delightful. What a great way to make good use of them. Hope you're enjoying your day.Best wishes,Kristy

Happily ever after, indeed, Claudia. It looks like your production was a hit - how precious, all those little charges inspired by your work. Congratulations!And what better way to celebrate than with garden tomatoes - brava! I love all of those recipes, but the stacks are most elegant. I could dig in right now.

I liked all those tomato recipes. I love tomatoes. Although, I don't grow any vegetables, I am always buy lots of fresh vegetables. I must try those recipes. I am not a fan of goat cheese, so I would choose a different cheese.Happy cooking.Take care.

First of all, let me send kudos to you for the work you do with the kids and drama. My daughter was a thespian throughout high school and college and I can appreciate all the hard work you do for these kids. I am just starting to get to Jersey tomatoes after being away for three weeks - and love all your suggestions.

Claudia...I can seriously have a bath in fresh garden tomato...oh wait a second...I actually did! Once in Jamaica I had burned pretty badly under the sneaky heat of the sun. Their solution was to bathe me in tomatoes LOL It actually worked!

As much as I get slammed with tomatoes in the summer, I never tire of them, and I think you just proved why. You've showcased some incredible tasty and wonderful recipes that just leave the eater begging for more.